Recipe provided by Austin Personal Chef: Carlos CruscoIngredients
2 tbsps. extra-virgin olive oil
2 tbsps. unsalted butter
1 small onion – roughly chopped
3 garlic cloves – roughly chopped
3 zucchini – cut into 1 inch cubes
2 tsps. coriander – ground in mortar pestle
3 cups chicken, pork or vegetable stock
2 cups watercress – rinsed and roughly chopped
1 cup heavy cream
1 lemon – zest and juice
Coarse Sea salt and freshly ground pepper
Roasted Pepper Romesco – email Chef Crusco for the recipe
Additions: Toasted Squash Seeds, Lemon Crema
Directions
In a saute pan, heat half the oil & butter. Add onion, garlic and cook over moderate heat, stirring occasionally, until the onion is softened and caramelized. Season with salt/pepper. Remove from the pan and set aside.
In same pan, add the rest of the oil/butter and add the zucchini. Cook on med-high heat until it starts to caramelize. Season with salt/pepper and coriander. Cook another minute and then remove from pan.
In a large pot, add onions, garlic, zucchini, chicken stock and bring to a low boil. Reduce heat and cook over low heat about 10 min’s. Add the watercress and cook for 5 minutes longer. Taste and season with salt/pepper.
Using a large spoon, transfer mixture (in 2-3 batches) to a blender. Puree until smooth. Return puree to the pot and add half the cream. Taste and season with salt/pepper if needed. Gently rewarm the soup.
To serve, ladle into bowls and garnish with a nice dollop of Roasted Pepper Romesco. Then ladle a spoon or two of the Lemon Crema and sprinkle the Toasted Squash Seeds all over. Enjoy!
* Chef Tip: If bitter, add some honey. If bland, add some acidity like lemon juice or white wine vinegar.
